Ingredientes para Mole Poblano With Chicken
- 3 pounds Chicken Breast Halves
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion
- 1 Green Bell Pepper
- 1 Jalapeno Pepper
- ½ cup raw Almonds
- 4 cloves Garlic
- 2 tablespoons Chili Powder
- 1 teaspoon ground Ginger
- 1 teaspoon dried Thyme Leaves
- 1 teaspoon Anise Seeds
- 1 teaspoon ground Cinnamon
- 28 oz canned crushed Tomatoes
- 1 cup Chicken Broth
- 4 oz semi-sweet Chocolate
- Salt, to taste
- Black Pepper, to taste
- 1 tablespoon Sesame Seeds
- ½ cup almond butter (or peanut butter)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mole Poblano With Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Mole Poblano With Chicken
- Preheat oven to 350°F (175°C).
- In a large Dutch oven or oven-safe pot over medium-high heat, warm 2 tablespoons of olive oil.
- Season 2 lbs bone-in, skin-on chicken thighs with salt and pepper. Place chicken in the Dutch oven and cook, turning occasionally, until browned on all sides, about 8-10 minutes.
- Remove chicken from the pan and set aside.
- Add 1 medium onion, chopped, to the hot pan and stir to brown slightly, about 5 minutes.
- Add 1 bell pepper (any color), chopped, 1 jalapeño pepper, minced (remove seeds for less heat), ½ cup raw almonds, and 4 cloves garlic, minced.
- Sauté until fragrant, about 3 minutes.
- Add 2 tablespoons chili powder, 1 teaspoon ground ginger, 1 teaspoon dried thyme, 1 teaspoon anise seeds, and 1 teaspoon ground cinnamon.
- Sauté for about 30 seconds until fragrant.
- Add 28 oz canned crushed tomatoes.
- Pour in 1 cup chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom.
- Whisk in ½ cup almond butter (or peanut butter). Return the chicken and any accumulated juices to the pan.
- Bring to a boil.
- Cover the pan and transfer to the preheated oven.
- Braise the chicken until tender, about 1 hour. Add a little more chicken broth (about ¼ cup at a time) as needed to maintain a consistent liquid level.
- Remove the pot from the oven.
- Remove the chicken from the pot and cover to keep warm.
- Add 4 oz semi-sweet chocolate, chopped, to the sauce, stirring until melted and smooth.
- Season with salt and pepper to taste.
- Return the chicken to the sauce, turning to coat evenly.
- Bring the mixture to a simmer over medium heat to warm the chicken through.
- Remove the chicken to a serving platter.
- Sprinkle with 1 tablespoon sesame seeds before serving.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
23g
Fat
45g
Carbs
6g
